August 13, 2021, the day I harvested my last papaya on the tree. This is also the only plant I have left except for my sweet potato plant. In my last update and story, I made ATCHARA from papaya that I harvested with the help of my wife.
Gradually I was cleaning around my little Garden, I had to remove the dry leaves and I would crush and cut into small to make fertilizer in the soil. I also need to replace the crawler pole because some of it is broken. Fortunately, I can now get a replacement for thicker and longer wood.
The Harvested Papaya
Papaya when you harvest is resinous, so you need to drain it for 1 hour when it is picked. I have picked all the papayas, even small ones. All the small papayas I will cook and leave the big ones.
The big papaya I will ripen or I will add to the TINOLA with the chicken to serve with the rice. But what I liked most was the ATCHARA that my wife made and the only thing I shared was the papaya grater.
The Papaya Soup
This is what I thought was cooked with papaya because there was no other meat available in the refrigerator to include in the papaya. Only MISUA I can add to the papaya.
Cooking papaya soup is simple and has only a few ingredients.
- Sliced papaya
- Misua
- Onion
- Garlic
- 3 Cups of Water
- Salt and Black Pepper
- 1 Tbsp MSG
- Meat balls as you prefer
- Vegetable Cube as you prefer
First, heat the water in the kettle while peeling the Papaya. Cut the Papaya into thin and small pieces and soak in water and wash to remove some of its resin.
Heat the casserole while slicing the garlic and onion. When the casserole is hot, add vegetable oil and heat well then add the garlic and add the onion when the garlic is brown and mix. Put the sliced papaya in the casserole and mix slowly then pour-in the hot water.
Add the spices, the salt, pepper, and monosodium glutamate (MSG) and the Misua. Mix slowly and boil for 8 minutes. Done! Ready to serve.
It can have rice or bread and it tastes good in the morning as a stomach warmer.